Sweet Potato and Butternut Squash Soup

[Sol_y_Paz]

Hi, 

I saw a recipe here before for sweet potato and butternut squash soup. I bought the main two ingredients and now cannot find the recipe.  Although I have tried several times search isn't working right for me either.   Could someone please post your tried and tested and family approved recipe for this soup?  

[neptunemama]

Not sure if this was the one, but here's mine. I use black pepper b/c I never have white pepper on hand. 

SQUASH AND SWEET-POTATO SOUP 

Active time: 1 hr Start to finish: 3 hr.

3 lb butternut squash (1 large), halved lengthwise and seeds discarded

1 tablespoon olive oil

2 lb sweet potatoes (2 large)

1 large onion, chopped

White part of 1 leek, chopped

2 teaspoons chopped peeled fresh ginger

8 to 10 cups light vegetable stock or broth

White pepper to taste

2 to 3 tablespoons fresh lemon juice, or to taste

1 tablespoon honey (optional)

Preheat oven to 400°F.

Brush cut sides of squash with 1/2 teaspoon oil and arrange, cut sides down, in a shallow baking pan. Prick sweet potatoes all over with a fork and roast with squash until very tender, about 50 minutes for squash and about 1 1/4 hours for sweet potatoes.

Cool vegetables and scoop flesh from squash into a bowl. Peel sweet potatoes and add to squash.

Cook onion in remaining 2 1/2 teaspoons oil with salt to taste in a 6-quart heavy pot over moderately high heat, stirring occasionally, until golden brown, about 10 minutes. Stir in squash and sweet potato, leek, ginger, and 8 cups stock and simmer, uncovered, stirring occasionally, 30 minutes.

Purée in batches in a blender (use caution when blending hot liquids), transferring to a clean pot. Bring to a simmer and, if too thick, add more stock. Season with salt and white pepper. Finish with lemon juice and, if desired, honey.

Cooks' note:

• Soup may be made 2 days ahead, cooled completely, and chilled, covered. Reheat before serving.

Makes about 12 cups.

[Sol_y_Paz]

Thank you very much!  I will make this today.  Do you think cornbread would be a complimenting side?  Or homemade bread of some sort?  

[neptunemama]

Just seeing your reply, so I'm sure you already decided on a bread type.  I usually use a fresh crusty sourdough or whole wheat bread as a side, but I bet cornbread would be great with it.  I hope the soup turned out well for you!